Summertime...Barbeques, Grills & Smokers!

First pork shoulder of the season. Smoked this up for the wife’s book club meeting tomorrow night.



Sent from my iPad using Tapatalk

 

I've got a couple of pork shoulders to do tomorrow on a pit barrel cooker. It gives me an excuse not to do any real work.

 

Thanks for posting! That looks great!!!

 

Looks good PanChango

Was visiting my father for a few days and he has a masterbuilt electric smoker. At the grocery store we picked up a 7.5lb pork shoulder and made pulled pork out of it.

Dad really liked it and has been eating pulled pork sandwiches everyday since Thursday.

 

I did a pork shoulder today. I do my shoulders/butts at around 275 degrees to 190 degrees internal temp then wrapped for an hour or so with great results. Also, the Old Smokey is wonderful for my smokes. I did the snake method and pegged the temp at 275 (+/- 5 degrees) for the entire cook. For around $70.00 with the legs it is for me a very good value. I especially like the ability to control the temps for the long and slow smokes. I used 2 chunks of Hickory and one chunk of Cherry. Delicious.

 

Brontosaurus ribs. They look awesome!

 

So I took some warm water tails and butterflied them.



In went a marinade of citrus, olive oil, cilantro, parsley, paprika, salt, etc for about four hours.



About 7 minutes on a medium grill.



Eat!

 

Smoked up a few things over the weekend.

Saturday I cold smoked just under 7lbs of mozzarella & extra sharp cheddar.

Sunday I smoked some riblets and a bacon wrapped sausage fatty with cheddar cheese and spinach in it.

 

Beefalo burgers on a standard charcoal grill. It doesn’t get any better than this!




Sent from my iPhone using Tapatalk

 

Potato crusted, ham, broccoli, and cheddar quiche topped with a bacon weave.

 

Wow, that looks great! I’ve only ate quiche once, and it was fantastic! And by the way, real men do eat quiche, contrary to certain popular playboy articles!

 

Thanks. They are super easy to make, just an omelette pie. You should put one together and have it again.

This one took a little work, but I put it together for my mom. She and her friends get together for Mother's day breakfast.

 

Yesterday was a work day here, so in normal fashion I decided to fire up the grill in order to make things more tolerable.

First I tried a simple no knead recipe in a small cast iron dutch oven.



Next was a simple loaf of bread. I much prefer the loaf cooked on the stone.


Then since the grill was still hot, I tossed on some drumsticks for dinner.


Thanks for looking.

 

Wow PanChango! You definitely utilize your grill/smoker to its fullest. The bread and chicken look great! Makes me ashamed that all I've done this year is clean my smoker. Good job!

 

Thanks. I have been motivated and having fun with it recently.

 

Going with the motivation while it is still here... A few more loaves and a couple rolls today.

 

Continuing the bread baking.... Today I made a 25% whole wheat raisin bread on the kmado. Baked at 425F until done, about 40 minutes.

It turned out pretty well, but I still have some learning to do. Thanks for looking.

 

I made another loaf of raisin bread today. Instead of cooking on the stone, I preheated the dutch oven at 425F for about an hour. I baked 25 minutes with the lid on and then removed it for about 15 minutes. It turned out better than expected. Thanks for looking.

 

Country style ribs, with homemade rub (Memphis Dust, from Amazing Ribs.com), cooked in the Weber kettle using the snake method and hickory chunks.




Almost 5 hours later....



Served with fresh fries, baked beans, my wife’s homemade rolls, and my own BBQ sauce recipe (a hybrid sauce with a mildly sweet taste, tangy with some heat). Meat was falling apart, and needed little sauce if any at all.

 

Giddy Up!

Nice looking cook.